Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
We hope everyone enjoyed their Fourth of July weekend and is excited for more warm weather grilling! This week, we’ll be making these two burgers: Stuffed Portobello Mushroom and Caribbean Chicken, and also eating lots of these Ice Cream Sandwiches in honor of National Ice Cream Month! It's time to think about getting out to one of the many #EGGfests around the country - see a list here

Da BOMB! With pics

These are awesome and I will definitely do this again. I used chicken breasts this time, and they were very moist. The pictures below pretty much tell the story of the cook but here are some details: Stuffing - creme cheese, red pepper,tx bbq rub (original), cheddar, and a touch of habanero jelly Meat- split chicken breasts filleted down to 1/2 inch thickness and pounded flat, then coated with more rub. Assembly- jalapeño halfs with filling, rub sprinkle, pepper jack cheese; then rolled up. Wrapped in bacon and secured with toothpick. Then coated with more rub, salt and pepper. Cook- 350 dome indirect to 150 nternal. Coat with BBQ sauce, then cook to 165 internal. imageimageimageimageimageimageimageimageimageimageimage
Dave - Austin, TX

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